Sinful Indulgence - A Chocolate Making Workshop

It was an instant decision for me and Nithya to go for the workshop, and boy are we glad we did go for it. I haven't ever tried making chocolates, but after watching Jayashree demonstrate the process of chocolate making. I'm all set to head straight to buy my fancy moulds, my ingredients and make this a whole hearted indulgence..

Tempering the chocolate is the most important step to successful chocolate making.

A hardshell of chocolate filled with a variety of centers - a Hawaiian Surprise, Honey dew, Caramel Eclairs, Butterscotch, Chocolate Crispies, Almond delight.or even with a Day and Night Filling...the list just goes on and on and on...let your creativity do its wonders!

After filling the chocolate moulds, tapping the moulds will release any tapped air bubbles, again an important pointer for that perfect little look.

Our beauties once they were refrigerated and released from captivity

Care for your chocolate by keeping the chocolate sealed. Store the chocolate in a cool place and not in the refrigerator.


We wrapped these lady loves and cased them for our keeping!!!

..........And now for the Liqueur-Filled beauties...........


Get the cocktails mixed and ready..

Using a dropper fill the ladies up.........

A good aftertaste should leave positive chocolate flavors in the mouth for two minutes or more.

Thus  presenting an alcoholic cordial with chocolate flavoring....

Honey Chicken Wings

Chirag's 4th Birthday party and the Nutties brought her culinary skills to create some awesome snacks for her kiddo guests. This recipe she said is straight out from Farida's blog...I checked it out..tried it out...and  I tell you...the breadcrumb dredged wings just disappeared.....any guesses where to??...I remember my son screaming in excitement..."mama made kfc chicken dada"...and all I see is the plate laden with the wings being handled by a three year old not to mention a 31 year old's brain scheming the whole drama (i.e.hubby dearest)....

Ingredients:

Chicken wings - 16

Tomato Ketchup - 2tbs

Mayonnaise - 2tbs

Honey - 2tbs

Crushed black pepper to taste

Salt to taste

Breadcrumbs

Into a mixing bowl, combine the chicken wings with ketchup, honey, mayo, salt and pepper. Toss to coat the wings well. Leave in the refrigerator overnight. Remove the wings from the marinade, dredge them in breadcrumbs and bake them into a preheated oven of 160C for about 40minutes till they turn a nice golden brown and juices run dry.

Fruit 'n' Nut Pulao ~ Veal Stir Fry with Cold Cucumber in Yogurt

My brother loves home cooked food, and he looks forward to his weekends with me only because I'd always have something cooked keeping in mind that he'd be over. Veal is his favourite be it veal chops, a biriyani or stir fry.

Fruit and Nut Pulao

Ingredients:

Long grain Basmati Rice - 500gm cooked
Dates - 100gm de-seeded and chopped
Raisins -50gm soaked in warm water
Almonds - 100gm
Onion - 2 large finely sliced
Salt to taste

Fry the alomnds in butter till golden brown. Remove and keep aside. Add the sliced onione to butter and fry till just turning brown. Add raisins and dates and gently stir fry over the flame for about 2-3mins. Add 3/4cup water and simmer gently till the dates are tender and the water is absorbed. Melt 11/2tbs butter in a large heavy saucepan. Add half the cooked rice and spread almonds, raisins, onions and dates over it. Add the remaining rice and dot with butter. Cover with the lid, steam for about 20-30minutes. Serve warm

Veal Stir fry

Ingredients:

Veal cubes - 1kg
Coriander Powder - 2tbs
Chilly Powder - 1tsp
Turmeric Powder - 1/4tsp
Ginger garlic Paste - 1tbs
Coriander Leaves - 4tbs chopped
Mint Leaves - 1tbs chopped
Onion - 2 large finely sliced
Cumin Powder - 14tsp
Garam masala - 1tsp
Salt to taste
Black Peppercorns -  10-12 crushed

Saute the onions till evenly browned. Add in the ginger garlic paste and then sauté for a minute. Then add in all the powders, and saute till the fat separation happens. Then add in the veal and fry till the veal is cooked. You could spoon in some warm water time to time to allow the veal to cook. Then add in the chopped coriander and mint leaves leaves and continue sauteing for 2-3minutes till the flavors are imparted. Add salt to taste, sprinkle in the crushed peppercorns. Serve with pulao and enjoy!


Cucumber Raita


Ingredients:

Lebanese Cucumber - peeled and cubed into small pieces
Yogurt - 4cups
Salt to taste
Sugar to taste

Whisk the yoghurt well. Add the chopped up cucumber and add salt and sugar to taste (depending on either of the salt or/sugar to be empowering~ personally we prefer the sweetness over the saltiness). Serve with pulao.

Honey Spice Cake

I happened to text my friend on what's baking today and the next thing you know I have my door bell ringing with BJ at my door-step..like as if the smoky arm attached to a beckoning hand, reached out to the unsuspected nose of the fortune and helplessly lead him to my kitchen. Did BJ like it? did he savor it?...I'm yet to get a response....even if he didn't..the rest of us (my husband, son and of course myself) did....

Ingredients:
Butter - 2/3cups, plus extra for greasing
Brown sugar - 1/2cup generous
Honey - 1/2cup
Water - 1tbs
Self raising flour - 1 1/2cups
Ground ginger - 1/2tsp
All spice - 1/2tsp
Seeds from cardamom pods - 8 ground
Eggs - 2 beaten
Icing sugar - 3 1/2cups (I used only 1 1/2cups because I ran out of it)

Preheat the oven to 180C/ 350F. Grease a baking tray. Place the butter, sugar, honey and water into a heavy bottomed pan. Set over a low flame till the butter and sugar has dissolved. Remove from the heat and cool for about 10minutes. Sift the flour into a large bowl, mix in the ginger, all spice, cardamom. Make a well in the center and add the honey mixture and the beaten eggs and beat until smooth. Pour batter into prepared pan and bake for about 40minutes till done, or till the skewer inserted becomes clean.
Sift the icing sugar and stir enough warm water to make a smooth flowing frosting. Spoon over the cake allowing it to flow down the sides. Let it set.

Suma Rowajee of Cakes and More has passed on this award for the day, thank you Suma for passing it on. The last two days have been ecstatic especially with the win from The Best Chocolate Cake event hosted by Divya Kudua. Once again Divya, thankyou for having hosted the event.

Easter lunch - Vegetable Pulao and Beef fry

Easter lunch was at my inlaws house, and the spread was as elaborate as my mother-in-law could cook. My father-in-law being the mutton expert, of course got his hands into making a mutton stew to be combined with hot appams, a veg pulao to be had with beef fry (again a dish done Daddy's ishtyle). I guess the only person missing at the table was my Ratish (my bro-in-law)....we caught him online all the way from New Zealand.... only to be a baddie and tempt him with an exceptional account of what lunch was like at 'Home'

Vegetable Pulao


Ingredients:
Long grain basmati rice- 2cups
Carrots - 1/4cup julienned
Beans - 1/4cup diagonally cut
Peas - 1.4cup
Capsicum - 1/4cup diced and cubed
Fried Onions - for garnish
Salt to taste
Ghee 


Boil the carrots, beans and peas till al-dente . Fry the capsicum in a 1tsp of oil into a non-stick pan for a minute and keep aside. In the mean time cook the rice separately till nice and fluffy . While cooking the rice you may want to flavour the rice with 2 cinnamon sticks, 2 cardamom pods, 2 bay leaves, 4 cloves and salt. Once the rice is drained of all the water the spices too can be removed. Into a frying pan, add ghee and simply toss the boiled vegetables for a minute or two and then gently combine with the boiled rice. Garnish the rice with fried onions and serve warm.

Beef fry


Ingredients:
Beef - 500gms
Button onions - 1/2cup
Coconut slivers - 1/4cup
Ginger-2tbs julienned
Garlic - 4 plum sliced
Cardamoms-4
Cloves - 4
Cinnamon sticks - 2 sticks broken
Dry red chillies - 5 broken into pieces
Peppercorns - 10-12 crushed
Turmeric Powder - 1/4tsp
Tomato paste - 1tbs
Salt to taste
Curry leaves- 2 sprigs


Cut the beef into bite size pieces. Crush onion, ginger and garlic onto a chopping board and add into a non stick pan along with the beef. Add rest of the ingredients. Pour enough water to cook and cook for 30minutes till the beef is well cooked and the pan juice is coated on the beef. Heat oil onto a non-stick pan and fry the curry leaves, then add the tomato paste, coconut slivers and cooked beef. Sauté till browned on medium heat.

Good Friday - Rice Gruel/ Rice Kanji

Good Friday is the victory over man's failure to death and sin; while Jesus exchanged sin and death for redemption and grace.

Rice Gruel is the typical Keralite lunch on Good Friday accompanied with greem gram, spiced buttermilk, pappad and pickle....

Greem Gram Thoran

Ingredients:

Green Gram - 1cup

Coconut Gratings - 1/4cup

Button onioins - 5sliced

Garlic - 2 cloves crushed

Cumin powder - 1/2tsp

Turmeric powder - 1/4tsp

Salt to taste

Mustard seeds - 1/4tsp

Curry leaves - 2sprigs

Dried Red chillies - 2 broken

Cook the greem gram in 2 cups of water until it becomes soft and the pan juice dries up (If additional water is required add water inermittently to cook the dal). Grind the coconut gratings, cumin powder, garlic, a couple of button onions to a coarse paste and place into the cooked gram. Cover and cook until the masala is cooked through. Temper the mustard seeds, curry leaves and button onions to a golden colour. Fry the red chilli and turn the tempering into the cooked dal. Stir well and serve.

Spiced Buttermilk

Ingredients:

Yogurt - 1cup

Water - 1cup

Green chilli- 2 thinly sliced

Button onions - 2 thinly sliced

Ginger - 1/4tsp

Few curry leaves 

Salt to taste

Blitz yogurt in a bowl until smooth, add water and rest of the ingredients and stir well. Chill until serving time.

Mango Chutney

Ingredients:

Raw mango - 1 whole peeled, de-seeded and cut into smal pieces

Coconut gratings - 1cup

Button onions - 4

Green chilly - 2

Cumin powder - 1/4tsp

Salt to taste

Grind all the ingredients to a paste adding water little by little. Serve immediately with the kanji.

Banana Bread

I ate this at Simi's place in my usual round of neighbourly chat, amongst the assortment of her bakes. Followed it word for word as given in her recipe except that I put in more chocolate chips, cause more the chocolate the merrier was the mantra for the day. I even had my son help me bake this, he was more excited about the whole thing than I was.

I even had my friend Jen walk in through my door just when I left the cake to cool on the dining table and was it candy to her eyes or what, she simply couldn't resist asking me to cut a portion for her...like it was left there to just dig into...the aroma of a fresh bake was irresistably wafting through my whole house.

Ingredients:
Flour - 1 3/4cup
Butter - 100gms
Egg - 1 beaten well
Castor Sugar - 1 cup
Vanilla Essence - 1tbsp
Chocolate Chips - 1/2cup
Baking Soda - 1tsp
Banana - 3 large (mashed to a smooth consistency)

Preheat the oven to 160 C. Grease a loaf tin and keep aside. Sift the flour and baking soda and set aside. Cream the butter, eggs and vanilla till smooth. Add in the mashed banana and mix well. Then add the sifted flour little by little and continue to mix well. Then fold in the chocolate chips. Bake for 35minutes or till done. Serve warm and this can be stored in an airtight container for about a week if it lasts that long.

The other happiness added to the joy of baking is that Madhuri Kumar of Cook- Curry Nook passed on this precious award and made my day even special.

Snake Gourd and Split Gram Dal Thoran

Gourds are high in fibre and commonly used in Ayurveda diets to help purify blood tissue, enhance digestion and stimulate the liver.

Ingredients:
Snake Gourd - 250gms
Split Gram Dal- 1/4cup
Coconut gratings - 3tbsp
Green chillies - 2 finely chopped
Shallots - 8-10 finely chopped
Garlic - 2pods
Turmeric Powder- 1/4tsp
Cumin Powder - 1/4tsp
Mustard seeds - 1/2tsp
Curry Leaves - 2 sprigs
Dry Red Chilli - 1
Salt to taste

Cook dal in one cup of boiling water.Drain and keep aside. Scrape off the skin, remove the pith and seeds of the snake gourd and cut into tiny cubes. Grind coconut, chillies, a couple of shallots, garlic, cumin powder to a coarse wet paste. Place the snake gourd into a non stick pan with the masala in the middle. Pour about 1/4cup water, cover and cook till the gourd is tender and the mixture is dry. Mix the reserved dal into it. Temper the mustard seeds, curry leaves and shallots. Add the dry red chilli and fry for a couple of seconds and pour over the thoran.

Coconut Stuffed Dumpling (Kozhukotta)

An easy to make tea time snack. Something that appeals to the young and old alike.

Ingredients:
Fine rice flour - 250gms
Boiling water - 500ml
Salt - 1/2tsp
Grated coconut - 250gms
Jaggery - 250gms
Water - 50ml

Boil and the jaggery till it melts with the water and strain this onto the coconut and cook till almost dry. Pour boiling water into the rice flour and make a soft dough. Make lime sized balls with the rice dough. Fill each ball with a teaspoon of the coconut filling close and seal. Steam all the dumplings for about 15-20minutes and serve warm with tea.

Sweet and Sour Meatballs

Succulent meatballs in a nice sauce to make your dinner as relishing as possible. 

Ingredients:

Minced Chicken or lean beef mince - 400gms (uncooked)

Breadcrumbs - 1/2cup

Onion chopped - 6tbs

Ginger garlic paste - 1/2tsp

Worcestershire Sauce - 1tsp

Pepper and salt to taste

Oil for frying.
For the Sweet and Sour Sauce

Brown Sugar - 1/2cup

Vinegar - 1/4cup

Soya Sauce - 1tbsp

Cornflour - 1tbsp

Tomato sauce - 1/4cup

Green Capsicum - to garnish

Combine all the ingredients for the meatballs. Make about 20 meatballs and deep fry in moderate hot oil till golden brown and cooked. Drain onto absorbent paper and keep warm.

Into a small pan, combine the ingredients for the sauce and bring to a boil and simmer till the sauce becomes thick. Arrange the meatballs onto a serving plate and pour the bubbling sweet sauce over and garnish with capsicum.

Tuna Rissoles

I was searching for vanilla beans in my kitchen cupboard and 4 cans of tuna just stare at me. Instant flicker of the bulb in my head and I was all set to make rissoles for the day.

Ingredients:
Onion - 1 finely chopped
Green chillies - 2 finely chopped
Ginger - 4cm finely chopped
Curry leaves - a sprig
Canned Tuna - 400gms drained
Potato -  31/4 cup boiled, mashed
Salt and Pepper to taste
Egg yolk - 1
Egg white - 1
Breadcrumbs

Heat oil into a non stick pan and saute the onions, chillies, ginger and curry leaves until tender. Flake the tuna into a food processor and add to the pan and stir fry for about 10minutes. Mix in the potatoes, salt and pepper. Stir in well for 15minutes. Remove from heat and cool. Mix in egg yolk and make the rissoles. Dip in egg white and dust with breadcrumbs and deep fry in medium hot oil. Serve hot.

Tip: These rissoles dusted with breadcrumbs can be stored in the freezer bag for up to a month. Thaw before frying.

Watermelon Cooler

The current trend in our lifestyle is to scout for methods that would save time. Net result, we end up buying a tetra pack of whatever flavor of juice that is available without wasting time in preparing it. All this recipe requires is peeling, cutting the melon into pieces and switching on the blender to blitz everything in...try it out and see for yourself.....
Am sending this entry across for the event 'Serve me some' - Juices, Shakes and Smoothies hosted by Madhuri.

Ingredients:
Watermelon - 4cups de-seeded, without the rind and cut into small chunks
Cold Water - 11/2cups
Lemon Juice - juice of  1 whole lemon
Sugar to taste
Mint leaves a few

Blitz in all the ingredients except the mint leaves. Serve the juice immediately, with a lemon wedge and mint leaves.

Dense Chocolate Cake with Chocolate Glaze

Criss had already told me much in advance about wanting a cake for her daughter's (Michelle) b'day. I was not quite sure what to bake....when Simi updates her blog on 'Blast from the past'...and bang on the recipe was just there...just waiting to be tried. As dense and moist as it could get, I got the children to attack this irresistible chocolatey double delight not to mention the grown ups too had themselves licking their fingers!
I'm sending this across to Divya for her event 'The Best Chocolate cake'.

Ingredients:
Dark Chocolate - 380gms chopped
Butter - 240gms cubed
Eggs - 5
Sugar - 100gms
Vanilla - 1tbsp
Flour - 100gms
Baking Powder - 1tsp
For the Chocolate Glaze
Dark Chocolate - 200gms chopped
Cream - 200ml
 
Preheat the oven to 160 C. Into a saucepan about a third full with water brought to boil. Place a bowl over the saucepan, add the chocolate and butter and melt the mixture and set it aside. Then beat eggs, sugar, vanilla essence till volume rises to double from the original amount. Then add this egg mixture into the melted chocolate and fold. Next spoon in sifted flour and mix well. Pour batter into a greased 9 inch springform pan. Bake till done or wooden skewer comes clean.
To make the chocolate glaze, pour the cream into a saucepan and heat till close to boiling point, Remove from the heat and add to the chocolate to blend together. Glaze and cool at room temperature.

Fried Cheese Sandwich

She is totally vivacious, boisterous and she's got a heart of gold. She also has a humour that would totally crack you up. When two women get together, especially if its someone you love...it could just mean only one thing....plain and pure "Gurl Fun". Thats what Jen did to me..she took a day off at work and we spent time together like there's no tomorrow. 

And for an evening snack we had some bread and cheese with a twist ..devoured it all...we needed more energy to continue our non-stop yapping and non-stop laughing.
I'm also sending this across to Divya for the event Sunday Snacks: Healthy Snacks

Ingredients:
Brown bread - 10slices
Britannia Slimz Cheese Slices - 5
Gram flour - 125gms
Water to make the batter
Salt to taste

Sandwich each cheese slice between two slices of bread and halve them into triangles. Make a thick batter using the gram flour, salt and water. Dip each triangle, coat well with batter and deep fry till golden brown.

Honey Ginger Tea

I can have this anytime of the day, although I love the ambiance at Barista Creme located at the Leela Palace to enjoy this cuppa...my husband and I enjoyed this over a sunrise from our very own balcony today.

I also know of a friend who absolutely loves this tea...couldn't help think of him as we consumed this soothing rather invigorating beverage. BJ this is to you!

Ingredients: 
[Serves - 2]
Ginger - a whole piece, cleaned and sliced into thin slices with the skin
Honey - 2tbs
Hot water - 2cups
Black tea - 1/3rd cup (I used Lipton Yellow label)

Into two cups, pour the honey and then put the sliced up ginger and let it sit for about 5minutes. In the meantime boil water. Pour the hot water into the cups about three fourth full. Then spoon in black tea to fill the cups, stir and enjoy!

Rava Dosa and Red Chilli Chutney

It had to be a different type of dosa this time...tried a version of rava dosa ~ simple and satisfying with chutney.

Ingredients:

Plain Flour - 1cup

Semolina - 1cup

Yogurt - 1cup

Rice Flour - 1cup

Jeera powder - 2 tsp

Green chilies - 3-4 nos chopped

Coriander leaves little chopped

Curry leaves a few

Water for the batter

Oil for cooking

Salt to taste

Mix maida, rava and flour together. Add jeera, green chilies, curd, coriander leaves, curry leaves and salt mix with enough water to make dosa batter. Keep it aside for 2 hrs. And onto a hot tava, spread the batter to make dosa, and serve hot with chilli coconut chutney.  

Red Chilli Chutney

Ingredients:

Dry Red Chillies - 4

Coconut grated - 1cup

Shallots - 2 chopped

Salt to taste

Water

Mustard seeds - 1/2tsp

Curry leaves a few

Shallots - 1/2tsp sliced

Roast the chillies into a frying pan till light brown colour. Grind the chillies, coconut in a dry grinder to a smooth paste and then liquidise it with shallots and water. Temper the mustard seeds, curry leaves and shallots and pour over the chutney.

Pancakes with Maple Syrup

It's easy to whip up, no effort involved and yet filling enough for a Valentine day breakfast.

Ingredients:
All purpose Flour - 2cups
Baking Powder - 2 1/2 tsp
Milk - 1 1/2 to 1 3/4cups
Granulated Sugar - 3tbs
Salt - 1/2tsp
Eggs - 2 large
Vegetable Oil - 2tbs

Mix all the ingredients to make a smooth batter. If the batter seems to be too thick add in little more milk. Pour scant 1/4cup batter onto a hot griddle and cook until the bubbles break on the surface and the edges turn dry. Turn and cook on the other side for a minute till golden brown. Serve warm with maple syrup, honey, jam,whipped cream, butter and some sliced up fruits.

My Cuppy cake~Chocolate Cupcakes

A sweet makeover for Valentines day. This was a treat strictly reserved for my family.

Am sending these muddles of love to Divya for her event the 'Best Chocolate Cake'

Ingredients:
All Purpose Flour - 1 1/4cup
Granulated Sugar - 3/4cup
Unsweetened Cocoa powder - 1/4cup
Baking soda - 1tsp
Salt - 1/8tsp
Water - 1/2cup
Plain Yogurt - 1/2cup
Vegetable Oil - 1/4cup
Apple Sauce - 1/4cup
Egg white - 1
Instant Coffee - 1/2tsp dissolved in 2tbs hot water
Vanilla Extract - 1 1/2tsp

Preheat oven to 175 C.Line 8 cups of standard muffin mould and spray with oil. Mix the flour, granulated sugar, cocoa powder, baking soda and salt in a bowl with a fork. Combine water, apple sauce, oil, egg white, coffee and the vanilla extract in a large bowl and beat till well combined and smooth. Slowly add the flour mixture and beat until smooth. Fill the muffin cups with the batter and bake till wooden pick inserted comes clean, which should take about 25-30minutes. Cool completely and serve.

Brown Sugar Meatloaf

I waited till my mum tried this dish and said that it worked well with Appa. Thus took the steps to proceed on this same recipe trusting it would do the same wonders to the husband and brother. And it very well did!!


Ingredients:

Packed brown sugar - 1/2 cup
Ketchup - 1/2cup
Lean ground beef - 1 1/2pounds
Milk - 3/4 cup
Eggs - 2
Salt - 1 1/2tsp
Black pepper - 1/4tsp ground
Onion - 1 small, chopped
Ground ginger - 1/4tsp
Ground garlic - 1/4tsp
Finely powdered Marie biscuits

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour at 160 C or until juices are clear.(Although I reserved about a quarter cup).

Chocolate Mousse~ a chocoholic Fav

I have been wanting to make this dessert for quite some time, initially I had freez-ed on Sunitha's recipe which required cream cheese, which still remains a quest for me in Bangalore city. I resorted to this specific recipe from Purple foodies~Shaheen as the muddle of chocolate looked so tempting in her little heart ramekins. I banged on it more than anything as the ingredients were easier to procure. I still haven't given up on Sunitha's recipe. But for now its this version of it. I do not have ramekins and thought of wine glasses of presenting my mousse, because that's how exactly I was served a chocolate mousse at Nithya's (good friend and ex-classmate) place for lunch hosted many a time. The mousse in the wine glass gives it a totally elegant appeal to a perfect dinner party that I'm hosting too.

Ingredients:

Semi sweet chocolate - 225gms chopped

Unsalted Butter - 75gms, cut into 6 pieces

Eggs - 3 large separated

Sugar - 1/4cup

Whipping cream - 1 cup

White chocolate shavings

In a large bowl, set over a saucepan of simmering water, melt the chocolate and butter and stir until smooth. Beat egg yolks and sugar with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture. Into a separate bowl beat the egg whites until they just hold soft peaks. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins and sprinkle with the white chocolate shavings. Let the mousse set in the fridge for about an hour before serving.

Tip: The mousse will keep for upto two days in the refrigerator.

Coffee Chocolate Chip Cake

8 year old Faham was to come to my house for a sleep over, why? because he so fell in love with my three year old hyper active son. He pleaded and begged that he come over. I was instantly touched and delighted at the request and thus baked this cake for adorable little Faham.

[adapted from Deeba's Blog Passionate about baking]
Ingredients: 
Butter - 200gms room temperature 
Eggs - 4 large
Granular sugar  - 1 cup (or vanilla sugar)
Plain flour -
1/2 cup whole-wheat flour
1 tsp baking powder
A pinch of salt
1/2 cup chocolate chips
2 tbs instant coffee
1 tsp pure vanilla extract 

Grease and flour a 10" bundt pan. Sift together the two flours flours, baking powder and salt. Cream the butter and sugar till light and fluffy. Add in the eggs one by one beating well after each addition. Beat in essence and coffee, and continue beating till the coffee dissolves which would take about 1-2 minutes. On low speed, beat in the flour, bit by bit, till well incorporated. Fold in the chocolate chips. Turn into prepared pan and bake into a preheated oven for approximately 1 hour / till done.at 170 C. Leave in pan for 10 minutes, and then turn it out on rack to cool completely.